executive pastry chef/ Trưởng bếp bánhCông ty TNHH LAGUNA ( Việt Nam)

1. Directs and controls all subordinate pastry staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
2. Co-ordinates with Executive Chef in ensuring that pastry operations function efficiently and on time, and production quantities are met
3. Prepares duty rosters as directed
4. Monitors the consistency of preparation and presentation of all pastry production areas to ensure that they conform to the requisite standards.
5. Liases with Executive Chef regarding purchasing and supplies to ensure that all food items ordered are of the appropriate quality
6. Assists in the implementation of the annual promotion plan and menu change cycle
7. Helps to ensure that an accurate and up-to-date recipe bank is maintained
8. Assists in menu planning as directed
9. Assists in maintaining standards of hygiene and cleanliness in all pastry kitchen and related areas
10. Assists in the controlling and monitoring of all kitchen expenses.